rocoto 2.0

The rocoto is one amazing pepper. It has thick walls, like a bell pepper, but hot. It has been cultivated in Peru and Bolivia for thousands of years.

Rocoto (aka locoto in Bolivia) is Capsicum pubescens (hairy pepper). Locoto is among the oldest of domesticated peppers, up to as much as 5000 years ago by Inca. Young and adult plants are highly pubescent. Seeds are black or dark.

The smaller red locoto is thought to be an earlier domesticated type and is more common in Bolivia. More typical in Peru is the larger red rocoto that makes excellent rocoto relleno. The yellow type tends to be on the small size and now more commonly found in the Caribbean and Mexico.

The rocoto is probably related to undomesticated peppers that still grow in South America (cardenasii, eximium, and others). This plant is a perennial, you should plan for this in colder climates and pot it. Expect to cut it back to 1/3 every year.

Joe

This is new sauce I recently learned to make.  It is not authentic and substitutes ingredients more commonly found in the US.  Use for dipping bread or serve over your favorite Peruvian or Bolivian dish.  I slather it on almost anything.

 

• 8 each Huacatay (tagetes minuta) leaves
• 2 each Quirquina (Porophyllum ruderale) leaves
• 2 ounces Cotija style Mexican cheese
• 1 tablespoon olive oil
• 1/2 stalk celery
• 2 each jalapeno chile peppers
• 1/3 each yellow onion -- About 3 oz
• 2 ounces milk

If you do not have Huacatay, substitute mint. Omit the Quirquina if you do not have it.
Chop the celery, & onion and place in blender or food processor.
Chop Jalapeno and de-seed for less spicy sauce. Use ulupica or rocoto if you have fresh.
Add milk, olive oil, cheese & blend thoroughly for at least 1 min until sauce is smooth.
Makes a light green sauce that can be put on bread or served with your favorite meat or chicken dish.

 

My fascination with Asian cuisine continues. This is a simple recipe that I came up with. Not Chinese, not Malaysian... you can add anything you like to it.

On July 24 2003, Joe was a guest of Jim Maley on KKUP “Old Time Farmer Garden Show”. Click play on in the player below to listen to a recording of this broadcast.  In case the flash player does not load, here are the direct links to the audio files: file1 file2.

Pho (pronounced fa?) is a Vietnamese dish consisting of rice noodles & usually beef broth & thin sliced meats. Here in the SF Bay area, there are many quality Pho restaurants to choose from and prices are very reasonable. Still, I like making my own. This is my take on Pho Ga, Chicken Pho. I have made this recipe a few times and and it keeps getting better.